Nothing beats curling up with a warm bowl of noodle soup when the temperature drops. These comforting recipes are perfect for chilly evenings, offering cozy flavors that feel like a hug in a bowl. From quick weeknight dinners to slow-simmered favorites, you’ll find plenty of inspiration to keep you warm all season long. Let’s dive into these delicious soups that will become your new cold-weather staples!
Spicy Thai Coconut Noodle Soup
Zesty and aromatic, this Spicy Thai Coconut Noodle Soup brings the vibrant flavors of Southeast Asia right to your kitchen. We’ll build this comforting bowl methodically, starting with a fragrant base and finishing with fresh garnishes. Follow each step precisely for a restaurant-quality result at home.
Ingredients
– 1 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp red curry paste
– 4 cups chicken broth
– 1 (13.5 oz) can coconut milk
– 2 tbsp fish sauce
– 1 tbsp brown sugar
– 8 oz rice noodles
– 1 lb chicken breast, sliced thin
– 1 cup shiitake mushrooms, sliced
– 1 lime, juiced
– ¼ cup fresh cilantro, chopped
– 2 green onions, sliced
– 1 red chili, sliced
Instructions
1. Heat 1 tablespoon vegetable oil in a large pot over medium heat until shimmering.
2. Add 3 cloves minced garlic and 1 tablespoon grated ginger, sautéing for 1 minute until fragrant but not browned.
3. Stir in 2 tablespoons red curry paste, cooking for 30 seconds to release its oils and deepen the flavor.
4. Pour in 4 cups chicken broth and 1 can coconut milk, whisking to combine completely.
5. Add 2 tablespoons fish sauce and 1 tablespoon brown sugar, stirring until sugar dissolves.
6. Bring soup to a gentle boil, then reduce heat to maintain a steady simmer.
7. Add 8 ounces rice noodles and cook for 8 minutes, stirring occasionally to prevent sticking.
8. Tip: Test noodle doneness by tasting one – it should be tender but still slightly chewy.
9. Add 1 pound thinly sliced chicken breast and 1 cup sliced shiitake mushrooms.
10. Simmer for 5 minutes until chicken is cooked through and opaque white.
11. Tip: Don’t overcrowd the pot when adding chicken to ensure even cooking.
12. Remove pot from heat and stir in juice of 1 lime.
13. Tip: Always add lime juice off the heat to preserve its bright, fresh flavor.
14. Ladle soup into bowls and garnish with ¼ cup chopped cilantro, 2 sliced green onions, and 1 sliced red chili.
Exquisitely balanced, this soup offers silky noodles in a creamy coconut broth with just the right kick of heat. The tender chicken and earthy mushrooms create satisfying texture contrasts against the bright, herbaceous garnishes. For an elegant presentation, serve in wide, shallow bowls to showcase the vibrant colors and textures.
Classic Vietnamese Pho
Let’s create the perfect bowl of Classic Vietnamese Pho, a comforting noodle soup that balances rich broth, tender meat, and fresh herbs. Learning to build each component methodically ensures you achieve that authentic, aromatic depth in your own kitchen.
Ingredients
– 2 pounds beef bones
– 1 large yellow onion
– 1 3-inch piece ginger
– 2 star anise pods
– 1 cinnamon stick
– 3 whole cloves
– 1 tablespoon coriander seeds
– 8 cups water
– 1/4 cup fish sauce
– 1 teaspoon sugar
– 8 ounces dried rice noodles
– 1/2 pound beef sirloin, thinly sliced
– 1/4 cup chopped cilantro
– 1/4 cup chopped green onions
– 2 cups bean sprouts
– 2 lime wedges
Instructions
1. Preheat your oven to 425°F. Place the beef bones on a baking sheet and roast for 30 minutes until deeply browned.2. Char the onion and ginger directly over a gas burner for 10 minutes, turning occasionally, until blackened in spots—this deepens their sweetness.3. Rinse the charred onion and ginger under cool water, gently rubbing off the blackened skins with your fingers.4. Toast the star anise, cinnamon stick, cloves, and coriander seeds in a dry skillet over medium heat for 3 minutes until fragrant, stirring constantly to prevent burning.5. Combine the roasted bones, charred onion and ginger, toasted spices, water, fish sauce, and sugar in a large stockpot.6. Bring the broth to a boil over high heat, then immediately reduce to a gentle simmer.7. Skim off any foam that rises to the surface during the first 15 minutes of simmering for a clearer broth.8. Simmer the broth uncovered for 3 hours, maintaining a steady bubble—avoid boiling vigorously to keep flavors clean.9. Soak the rice noodles in warm water for 20 minutes while the broth simmers to soften them before cooking.10. Strain the finished broth through a fine-mesh sieve into a clean pot, discarding solids.11. Bring a separate pot of water to a rolling boil and cook the soaked rice noodles for exactly 2 minutes until tender but chewy.12. Drain the noodles immediately and divide among four large bowls.13. Arrange the raw beef sirloin slices over the hot noodles in each bowl—the heat will cook them gently.14. Ladle the piping hot broth directly over the beef and noodles, ensuring the meat is fully submerged.15. Top each bowl with chopped cilantro, green onions, bean sprouts, and a squeeze of lime wedge. The broth should be crystal clear with a robust beefiness, while the noodles remain springy against the tender, barely cooked sirloin. Try serving it with extra herbs and Sriracha on the side for those who enjoy a spicy kick.
Japanese Ramen with Soft-Boiled Egg
Ever wondered how to create that perfect bowl of Japanese ramen at home? Even beginners can master this comforting dish with careful attention to timing and technique. Each component builds layers of flavor that come together in a harmonious bowl.
Ingredients
– 2 packages ramen noodles
– 4 cups chicken broth
– 2 tbsp soy sauce
– 1 tbsp miso paste
– 2 cloves garlic, minced
– 1 inch fresh ginger, grated
– 2 green onions, sliced
– 2 large eggs
– 1 cup sliced mushrooms
– 2 cups fresh spinach
– 1 tbsp vegetable oil
Instructions
1. Fill a medium saucepan with water and bring to a rolling boil over high heat.
2. Carefully lower 2 large eggs into the boiling water using a slotted spoon and set a timer for 6 minutes and 30 seconds.
3. While eggs cook, prepare an ice bath by filling a bowl with cold water and ice cubes.
4. When timer sounds, immediately transfer eggs to the ice bath using tongs and let cool for 5 minutes.
5. Heat 1 tablespoon vegetable oil in a large pot over medium heat until shimmering.
6. Add 2 cloves minced garlic and 1 inch grated ginger, stirring constantly for 1 minute until fragrant.
7. Pour in 4 cups chicken broth and bring to a gentle simmer over medium-high heat.
8. Whisk in 2 tablespoons soy sauce and 1 tablespoon miso paste until completely dissolved.
9. Add 1 cup sliced mushrooms to the broth and simmer for 8 minutes until tender.
10. Meanwhile, peel the soft-boiled eggs carefully, starting from the wider end where the air pocket forms.
11. Return water to a boil in the saucepan and cook 2 packages ramen noodles for 3 minutes until al dente.
12. Drain noodles thoroughly and divide between two large bowls.
13. Stir 2 cups fresh spinach into the hot broth until just wilted, about 1 minute.
14. Ladle broth, mushrooms, and spinach over the noodles in each bowl.
15. Halve the soft-boiled eggs lengthwise and place one half in each bowl.
16. Garnish with 2 sliced green onions arranged over the top.
Deliciously complex yet approachable, this ramen features springy noodles that hold their texture against the rich, savory broth. The soft-boiled eggs provide creamy contrast when their runny yolks mingle with the soup. Consider adding chili oil for heat or nori sheets for extra umami depth in each satisfying slurp.
Chinese Beef Noodle Soup
Perfect for chilly evenings, this Chinese Beef Noodle Soup brings comforting warmth with its rich, aromatic broth and tender beef. Preparing this classic dish requires patience but rewards you with layers of complex flavor that develop during the slow simmering process. Let’s walk through each step methodically to create this soul-warming bowl from scratch.
Ingredients
– 2 lbs beef shank
– 8 cups water
– 1 tbsp vegetable oil
– 1 medium yellow onion, sliced
– 4 cloves garlic, minced
– 2-inch piece ginger, sliced
– 2 tbsp soy sauce
– 1 tbsp dark soy sauce
– 1 tsp Chinese five-spice powder
– 8 oz dried wheat noodles
– 2 cups baby spinach
– 2 green onions, sliced
Instructions
1. Place the beef shank in a large stockpot and cover with 8 cups of cold water.
2. Bring the water to a rolling boil over high heat, then reduce to a gentle simmer.
3. Skim off any gray foam that rises to the surface using a fine mesh skimmer.
4. Simmer the beef uncovered for 90 minutes, maintaining a steady bubble.
5. Heat 1 tablespoon of vegetable oil in a separate skillet over medium heat.
6. Add the sliced yellow onion and cook for 5 minutes until translucent.
7. Stir in the minced garlic and ginger slices, cooking for 1 minute until fragrant.
8. Transfer the onion mixture to the stockpot with the simmering beef.
9. Add 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, and 1 teaspoon of Chinese five-spice powder to the pot.
10. Continue simmering the broth for another 60 minutes until the beef is fork-tender.
11. Remove the beef shank from the broth and let it rest until cool enough to handle.
12. Slice the beef against the grain into ¼-inch thick pieces.
13. Cook 8 ounces of dried wheat noodles according to package directions until al dente.
14. Drain the noodles and divide them evenly among four serving bowls.
15. Arrange the sliced beef over the noodles in each bowl.
16. Bring the broth back to a boil and add 2 cups of baby spinach, wilting for 30 seconds.
17. Ladle the hot broth and spinach over the beef and noodles.
18. Garnish each bowl with sliced green onions.
Expect a deeply satisfying bowl where the tender, sliced beef contrasts beautifully with the chewy wheat noodles. The rich, five-spice infused broth carries subtle sweetness from the slow-cooked onions and umami depth from both soy sauces. For a creative twist, top with a soft-boiled egg or serve with chili oil for those who prefer extra heat.
Korean Kimchi Noodle Soup
Diving into a warm bowl of Korean kimchi noodle soup brings comfort and bold flavors to any kitchen. This straightforward recipe guides you through creating a satisfying meal with fermented kimchi, chewy noodles, and savory broth. Let’s build this dish step by step for a perfect weeknight dinner.
Ingredients
– 1 tbsp vegetable oil
– 1 cup chopped kimchi
– 4 cups chicken broth
– 2 tbsp soy sauce
– 1 tsp sesame oil
– 8 oz udon noodles
– 2 soft-boiled eggs
– 2 sliced green onions
Instructions
1. Heat 1 tablespoon of vegetable oil in a large pot over medium heat for 1 minute.
2. Add 1 cup of chopped kimchi to the pot and sauté for 3 minutes until slightly softened and fragrant.
3. Pour in 4 cups of chicken broth and bring the mixture to a boil over high heat.
4. Stir in 2 tablespoons of soy sauce and 1 teaspoon of sesame oil once boiling.
5. Reduce the heat to medium-low and simmer the broth uncovered for 10 minutes to develop flavors.
6. Add 8 ounces of udon noodles to the simmering broth and cook for 8 minutes, stirring occasionally to prevent sticking.
7. Check that the noodles are tender by tasting one strand; they should have a chewy texture without firmness.
8. Ladle the soup into two bowls, dividing the noodles and broth evenly.
9. Top each bowl with 1 soft-boiled egg, sliced in half, and 1 sliced green onion.
Just ladled hot from the pot, this soup delivers a tangy kick from the fermented kimchi against the rich, savory broth. The udon noodles provide a satisfying chew that holds up well to the bold flavors. For a creative twist, add a sprinkle of toasted sesame seeds or serve with extra kimchi on the side for those who love more heat.
Thai Tom Yum Noodle Soup
Let’s create a vibrant Thai Tom Yum Noodle Soup that brings authentic flavors to your kitchen with clear, methodical steps perfect for beginners. Learning to balance the spicy, sour, and savory elements is key to mastering this comforting dish. Following these instructions will ensure you achieve a restaurant-quality soup at home.
Ingredients
– 8 cups chicken broth
– 1 stalk lemongrass
– 3 kaffir lime leaves
– 1 inch fresh ginger
– 2 Thai chilies
– 1 lb shrimp
– 8 oz rice noodles
– 1 cup mushrooms
– 1 tbsp fish sauce
– 2 tbsp lime juice
– 1 tbsp vegetable oil
– 1/4 cup cilantro
Instructions
1. Pour 8 cups chicken broth into a large pot and heat over medium-high heat until it reaches a gentle boil.
2. Trim the woody end from 1 stalk lemongrass, crush it with the flat side of a knife to release oils, and add it to the broth.
3. Tear 3 kaffir lime leaves in half to intensify their aroma and add them to the pot.
4. Peel and thinly slice 1 inch fresh ginger, then incorporate it into the broth.
5. Slit 2 Thai chilies lengthwise (tip: leave seeds for extra heat or remove for milder flavor) and add to the simmering liquid.
6. Reduce heat to medium and let the broth simmer for 10 minutes to infuse the flavors.
7. Heat 1 tbsp vegetable oil in a separate skillet over medium-high heat until shimmering.
8. Add 1 lb shrimp to the skillet and cook for 2 minutes per side until they turn pink and opaque.
9. Slice 1 cup mushrooms and add them directly to the broth, simmering for 5 minutes until tender.
10. Stir in 1 tbsp fish sauce and 2 tbsp lime juice to balance the soup’s sour and salty notes.
11. Cook 8 oz rice noodles according to package directions until al dente, then drain thoroughly.
12. Divide the cooked noodles among serving bowls, ladle the hot broth over them, and top with shrimp.
13. Garnish with 1/4 cup fresh cilantro leaves just before serving. Vibrant and aromatic, this soup boasts a tangy broth that contrasts with the tender shrimp and chewy noodles. For a creative twist, serve it with extra lime wedges and chili flakes on the side, allowing guests to customize their spice level while enjoying the layered textures.
Vietnamese Bun Bo Hue
Aromatic and complex, Vietnamese Bun Bo Hue brings the vibrant flavors of Central Vietnam to your kitchen with its deeply spiced broth, tender meats, and satisfying rice noodles. Although it requires some patience, this recipe breaks down the process into manageable steps that build layers of flavor from scratch. As your guide, I’ll walk you through each stage methodically so you can confidently recreate this beloved soup at home.
Ingredients
– 2 lbs beef shank
– 1 lb pork hocks
– 1 lb Vietnamese pork sausage (Chả Lụa), sliced
– 1 lb dried rice noodles (Bún)
– 1 large yellow onion, halved
– 4 stalks lemongrass, bruised and cut into 3-inch pieces
– 3 tbsp annatto seeds
– 1/4 cup neutral oil
– 2 tbsp shrimp paste
– 8 cups water
– 2 tbsp fish sauce
– 1 tsp sugar
– 1 tbsp salt
– 1 tsp black pepper
– 1 cup bean sprouts
– 1/2 cup chopped cilantro
– 1/2 cup chopped green onions
– 2 limes, cut into wedges
Instructions
1. Place beef shank and pork hocks in a large stockpot, cover with cold water, and bring to a boil over high heat for 10 minutes to remove impurities.
2. Drain and rinse meats thoroughly under cold running water, then return them to the clean pot.
3. Add 8 cups fresh water, halved onion, and lemongrass pieces to the pot, ensuring ingredients are fully submerged.
4. Bring to a boil, then reduce heat to maintain a gentle simmer, skimming off any foam that rises to the surface for a clearer broth.
5. Simmer partially covered for 2 hours until meats are fork-tender, checking water level occasionally and adding more if needed to keep meats covered.
6. While broth simmers, heat 1/4 cup oil in a small saucepan over medium heat until shimmering but not smoking, about 2 minutes.
7. Add annatto seeds and cook for 3 minutes until oil turns deep red, then strain through a fine-mesh sieve, discarding seeds.
8. Heat annatto oil in a separate pan over medium heat, add shrimp paste, and cook for 2 minutes while stirring constantly to develop its umami flavor.
9. Remove meats from broth when tender, let cool until handleable, then slice beef against the grain into 1/4-inch thick pieces and shred pork from hocks.
10. Strain broth through a fine-mesh sieve, discarding solids, and return clear liquid to the pot.
11. Stir in annatto-shrimp paste mixture, 2 tbsp fish sauce, 1 tsp sugar, 1 tbsp salt, and 1 tsp black pepper until fully incorporated.
12. Bring broth back to a simmer and cook for 15 minutes to allow flavors to meld, tasting and adjusting seasoning if needed.
13. Cook rice noodles according to package directions until al dente, then drain and rinse under cold water to prevent sticking.
14. Divide noodles among bowls, top with sliced beef, shredded pork, and pork sausage, then ladle hot broth over everything.
15. Garnish with bean sprouts, cilantro, green onions, and lime wedges for serving. Firm yet tender noodles soak up the robust, spicy broth while the variety of meats provides contrasting textures. For a creative twist, serve with additional fresh herbs like mint and Thai basil on the side, allowing guests to customize their bowls with bright, aromatic notes.
Japanese Udon Soup with Tempura
Ready to master a comforting bowl of Japanese udon soup with crispy tempura? This step-by-step guide will walk you through creating the perfect chewy noodles in savory broth, topped with light, airy shrimp tempura. Remember to work methodically and follow each instruction carefully for authentic results.
Ingredients
– 8 cups water
– 4 packets instant dashi powder
– 1/4 cup soy sauce
– 2 tbsp mirin
– 1 tsp salt
– 12 oz fresh udon noodles
– 1/2 lb large shrimp, peeled and deveined
– 1 cup all-purpose flour
– 1 cup ice water
– 1 large egg
– 4 cups vegetable oil
– 2 green onions, thinly sliced
– 1 sheet nori, cut into strips
Instructions
1. Combine 8 cups water and 4 packets instant dashi powder in a large pot over high heat.
2. Bring the dashi broth to a boil, then reduce heat to maintain a gentle simmer.
3. Stir in 1/4 cup soy sauce, 2 tbsp mirin, and 1 tsp salt until fully dissolved.
4. Add 12 oz fresh udon noodles to the simmering broth and cook for 8 minutes.
5. Remove the cooked udon noodles from the broth using tongs and divide among 4 bowls.
6. Ladle the hot broth over the noodles in each bowl.
7. Pat 1/2 lb large shrimp completely dry with paper towels.
8. Whisk together 1 cup all-purpose flour, 1 cup ice water, and 1 large egg in a medium bowl until just combined, leaving some lumps.
9. Heat 4 cups vegetable oil in a deep pot to 350°F using a deep-fry thermometer.
10. Dip each shrimp into the tempura batter, allowing excess to drip off.
11. Carefully lower battered shrimp into the hot oil and fry for 2-3 minutes until golden brown and crispy.
12. Remove tempura shrimp with a slotted spoon and drain on a wire rack.
13. Top each bowl of udon with 3 tempura shrimp.
14. Garnish with 2 thinly sliced green onions and nori strips.
Combining the chewy udon noodles with the light, crispy tempura creates wonderful textural contrast. The savory dashi broth perfectly complements the delicate shrimp, while the green onions add fresh brightness. For an extra touch, serve with a small dish of tempura dipping sauce on the side.
Chicken Noodle Soup with Homemade Broth
Just when the crisp autumn air calls for something soothing, this homemade chicken noodle soup delivers comfort in every spoonful. Join me as we build this classic from the broth up, ensuring you understand each technique along the way.
Ingredients
– 1 whole chicken (3-4 pounds)
– 12 cups cold water
– 2 tablespoons olive oil
– 1 large yellow onion, chopped
– 3 carrots, sliced
– 3 celery stalks, sliced
– 2 cloves garlic, minced
– 8 ounces egg noodles
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Place the whole chicken and 12 cups cold water in a large stockpot over high heat.
2. Bring the water to a boil, then immediately reduce heat to maintain a gentle simmer.
3. Skim off any foam that rises to the surface during the first 15 minutes of simmering.
4. Simmer the chicken for 1 hour and 30 minutes until the meat easily pulls away from the bones.
5. Remove the chicken from the broth and set aside until cool enough to handle.
6. Strain the broth through a fine-mesh sieve into a clean bowl, discarding solids.
7. Heat 2 tablespoons olive oil in the cleaned stockpot over medium heat.
8. Add the chopped onion and cook for 5 minutes until translucent.
9. Stir in the sliced carrots and celery, cooking for another 4 minutes until slightly softened.
10. Add the minced garlic and cook for 30 seconds until fragrant.
11. Pour the strained broth back into the pot with the vegetables.
12. Shred the cooled chicken meat, discarding skin and bones, and add to the broth.
13. Stir in 1 teaspoon salt and 1/2 teaspoon black pepper.
14. Bring the soup to a boil over high heat.
15. Add 8 ounces egg noodles and cook for 8 minutes until tender.
16. Remove the pot from heat and let stand for 2 minutes before serving. Effortlessly satisfying, this soup boasts tender chicken and perfectly cooked noodles in a deeply flavorful broth. The vegetables maintain just enough texture to provide pleasant contrast against the silky liquid. For a creative twist, serve it with a dollop of pesto swirled in or alongside crusty bread for dipping.
Thai Boat Noodle Soup
Let’s dive into making authentic Thai Boat Noodle Soup, a deeply flavorful dish that balances rich broth, tender noodles, and aromatic herbs perfectly. Learning this recipe will give you restaurant-quality results at home, with each component building upon the last for maximum depth. Follow these steps carefully to achieve the signature balance of savory, sweet, and spicy flavors.
Ingredients
– 8 cups beef broth
– 1 lb beef sirloin, thinly sliced
– 8 oz dried rice noodles
– 4 tbsp soy sauce
– 2 tbsp fish sauce
– 1 tbsp palm sugar
– 4 garlic cloves, minced
– 2 Thai chilies, sliced
– 1 cup bean sprouts
– 1/2 cup fresh cilantro leaves
– 2 limes, cut into wedges
– 2 green onions, sliced
Instructions
1. Place 8 cups beef broth in a large pot over high heat and bring to a boil.
2. Reduce heat to medium-low and simmer broth for 10 minutes to develop flavor.
3. Add 4 tbsp soy sauce, 2 tbsp fish sauce, and 1 tbsp palm sugar to the broth, stirring until sugar dissolves completely.
4. Soak 8 oz dried rice noodles in warm water for 15 minutes until pliable but not fully soft.
5. Add 4 minced garlic cloves and 2 sliced Thai chilies to the broth, simmering for 5 more minutes.
6. Drain soaked noodles and divide equally among 4 serving bowls.
7. Add 1 lb thinly sliced beef sirloin to the hot broth and cook for exactly 2 minutes until no longer pink.
8. Ladle hot broth and cooked beef over the noodles in each bowl.
9. Top each bowl with 1/4 cup bean sprouts, 2 tbsp fresh cilantro leaves, and 1/2 sliced green onion.
10. Serve immediately with lime wedges on the side for squeezing over the soup.
This soup delivers a satisfying contrast between the silky noodles and crunchy bean sprouts, with the rich broth absorbing all the aromatic flavors from garlic and chilies. The tender beef melts in your mouth while the fresh lime juice brightens each spoonful, creating a complex taste experience that’s both comforting and exciting. Try serving it with extra chili slices for those who prefer more heat, or add a soft-boiled egg for additional protein and creaminess.
Malaysian Laksa Curry Noodle Soup
This aromatic Malaysian noodle soup combines rich coconut curry broth with tender noodles and fresh toppings for a satisfying meal. Let’s build this flavorful dish step by step, starting with the foundation of our broth. You’ll find this methodical approach makes complex flavors surprisingly achievable.
Ingredients
– 2 tablespoons vegetable oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 tablespoon fresh ginger
– 2 tablespoons laksa paste
– 4 cups chicken broth
– 1 can (13.5 oz) coconut milk
– 8 ounces rice noodles
– 1 pound medium shrimp
– 2 cups bean sprouts
– 4 lime wedges
– 1/4 cup fresh cilantro
– 2 hard-boiled eggs
Instructions
1. Heat 2 tablespoons vegetable oil in a large pot over medium heat until shimmering.
2. Dice 1 medium yellow onion and sauté for 5 minutes until translucent.
3. Mince 3 cloves garlic and 1 tablespoon fresh ginger, then add to the pot and cook for 1 minute until fragrant.
4. Stir in 2 tablespoons laksa paste and cook for 2 minutes to bloom the spices.
5. Pour in 4 cups chicken broth and bring to a boil, then reduce heat to maintain a gentle simmer.
6. Add 1 can coconut milk and simmer for 15 minutes to develop flavors.
7. Meanwhile, cook 8 ounces rice noodles according to package directions until al dente, then drain and rinse with cold water.
8. Peel and devein 1 pound medium shrimp, then add to the simmering broth.
9. Cook shrimp for 3-4 minutes until they turn pink and opaque throughout.
10. Divide cooked noodles among four bowls.
11. Ladle hot broth and shrimp over the noodles.
12. Top each bowl with 1/2 cup fresh bean sprouts, 1 lime wedge, 1 tablespoon chopped cilantro, and 1/2 hard-boiled egg.
Now your laksa is ready to enjoy! The creamy coconut broth should coat the noodles beautifully, while the bean sprouts provide a satisfying crunch against the tender shrimp. For an extra flavor boost, squeeze the lime wedge directly into your bowl just before eating – the bright acidity cuts through the rich curry perfectly.
Vietnamese Canh Bun with Crab Meat
Now, let’s explore the comforting Vietnamese soup known as Canh Bun with Crab Meat, a light yet flavorful dish perfect for any season. Navigating this recipe is straightforward, focusing on building a clear broth and cooking the rice vermicelli to the ideal texture.
Ingredients
– 8 cups water
– 1 lb fresh crab meat
– 8 oz dried rice vermicelli
– 1 large onion
– 2 tbsp fish sauce
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp vegetable oil
– 4 green onions
– 1/4 cup fresh cilantro
Instructions
1. Pour 8 cups of water into a large pot and bring it to a rolling boil over high heat.
2. Add 1 lb of fresh crab meat to the boiling water and cook for 5 minutes to infuse the broth.
3. Remove the crab meat with a slotted spoon and set it aside on a plate to cool.
4. Reduce the heat to medium and let the broth simmer gently for 10 minutes to develop flavor.
5. Thinly slice 1 large onion and sauté it in 2 tbsp of vegetable oil in a separate pan over medium heat for 5 minutes until translucent.
6. Add the sautéed onions to the simmering broth to enhance its savory base.
7. Place 8 oz of dried rice vermicelli in a bowl and cover it with hot water, soaking for 8 minutes until pliable but not fully soft.
8. Drain the vermicelli and add it to the broth, cooking for 3 minutes until tender but still slightly chewy.
9. Stir in 2 tbsp of fish sauce, 1 tsp of salt, and 1/2 tsp of black pepper, adjusting for a balanced umami taste.
10. Return the reserved crab meat to the pot and heat for 2 minutes until warmed through.
11. Chop 4 green onions and 1/4 cup of fresh cilantro, then sprinkle them over the soup just before serving.
Upon serving, you’ll notice the delicate strands of vermicelli swimming in a savory broth, complemented by the sweet, flaky crab meat. For a creative twist, top it with a squeeze of lime or serve alongside fresh bean sprouts to add a crisp contrast to the soft noodles.
Spicy Szechuan Noodle Soup
Oftentimes, the most satisfying meals come together with just a bit of patience and attention to detail. Let’s walk through creating a deeply flavorful Spicy Szechuan Noodle Soup that balances heat, tang, and savory richness. This methodical approach ensures every component shines in the final bowl.
Ingredients
– 1 tbsp vegetable oil
– 4 cloves garlic, minced
– 1 inch fresh ginger, grated
– 2 tbsp Szechuan peppercorns
– 1/4 cup chili bean paste
– 6 cups chicken broth
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 8 oz fresh wheat noodles
– 1 cup sliced shiitake mushrooms
– 2 cups baby spinach
– 2 green onions, thinly sliced
Instructions
1. Heat 1 tbsp vegetable oil in a large pot over medium heat until it shimmers.
2. Add 4 cloves minced garlic and 1 inch grated ginger, stirring for 1 minute until fragrant.
3. Toast 2 tbsp Szechuan peppercorns in the oil for 30 seconds to release their aromatic oils.
4. Stir in 1/4 cup chili bean paste and cook for 2 minutes until darkened slightly.
5. Pour in 6 cups chicken broth, scraping the bottom to incorporate any browned bits.
6. Add 2 tbsp soy sauce and 1 tbsp rice vinegar, then bring to a boil.
7. Reduce heat to low, cover, and simmer for 15 minutes to develop flavors.
8. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids.
9. Return strained broth to a boil and add 8 oz fresh wheat noodles.
10. Cook noodles for 4 minutes, stirring occasionally to prevent sticking.
11. Add 1 cup sliced shiitake mushrooms and cook for 3 more minutes until tender.
12. Turn off heat and stir in 2 cups baby spinach until just wilted, about 1 minute.
13. Ladle soup into bowls and top with 2 sliced green onions.
You’ll notice the noodles retain a pleasant chew against the silky broth, while the Szechuan peppercorns create that characteristic tingling sensation. For a dramatic presentation, serve with extra chili paste and vinegar at the table for guests to customize their bowl.
Japanese Soba Noodle Soup with Mushrooms
Let’s dive into a comforting bowl of Japanese soba noodle soup with mushrooms, perfect for a cozy weeknight dinner. Learning to build this dish step-by-step ensures you achieve that authentic, umami-rich broth and perfectly cooked noodles every time. Follow along closely, and you’ll have a restaurant-worthy meal ready in no time.
Ingredients
– 8 cups water
– 4 tablespoons soy sauce
– 2 tablespoons mirin
– 1 tablespoon sesame oil
– 4 ounces dried shiitake mushrooms
– 8 ounces soba noodles
– 4 green onions
– 1 sheet nori
Instructions
1. Pour 8 cups of water into a large pot and bring it to a boil over high heat.
2. Add 4 ounces of dried shiitake mushrooms to the boiling water and reduce the heat to medium.
3. Simmer the mushrooms for 10 minutes until they are fully rehydrated and tender.
4. Remove the mushrooms from the pot using a slotted spoon and set them aside on a cutting board.
5. Slice the rehydrated mushrooms into ¼-inch thick strips.
6. Return the sliced mushrooms to the pot of simmering water.
7. Stir in 4 tablespoons of soy sauce and 2 tablespoons of mirin.
8. Let the broth simmer for 5 minutes to allow the flavors to meld together.
9. Add 8 ounces of soba noodles to the broth and cook for 6 minutes, stirring occasionally to prevent sticking.
10. Test a noodle for doneness; it should be firm but not crunchy.
11. Turn off the heat and stir in 1 tablespoon of sesame oil.
12. Thinly slice 4 green onions and sprinkle them over the soup.
13. Toast 1 sheet of nori over a gas flame for 10 seconds until crisp, or use a dry skillet over medium heat.
14. Crumble the toasted nori into small pieces and scatter them over the soup before serving.
But the beauty of this soup lies in its delicate balance—the chewy soba noodles soak up the savory broth, while the mushrooms add an earthy depth. For a creative twist, top it with a soft-boiled egg or a sprinkle of toasted sesame seeds to enhance the nutty undertones. Each spoonful delivers a harmonious blend of textures and flavors that’s both nourishing and satisfying.
Thai Glass Noodle Soup with Seafood
Many home cooks find Thai soups intimidating, but this glass noodle version with seafood is surprisingly approachable. Mastering this dish requires just a few key techniques and fresh ingredients to achieve that authentic balance of savory, sour, and aromatic flavors in under 30 minutes.
Ingredients
- 4 cups chicken broth
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp sugar
- 2 garlic cloves, minced
- 1 lemongrass stalk, bruised
- 4 oz glass noodles
- 8 oz mixed seafood (shrimp, squid, mussels)
- 1 cup bean sprouts
- 2 tbsp chopped cilantro
- 1 Thai chili, sliced
- 1 lime, wedged
Instructions
- Combine 4 cups chicken broth, 2 tbsp fish sauce, 1 tbsp lime juice, 1 tsp sugar, 2 minced garlic cloves, and 1 bruised lemongrass stalk in a medium pot.
- Bring the broth mixture to a boil over high heat, then reduce to a simmer for 10 minutes to infuse flavors.
- While broth simmers, soak 4 oz glass noodles in warm water for 5 minutes until pliable but not fully soft.
- Add 8 oz mixed seafood to the simmering broth and cook for exactly 3 minutes until shrimp turn pink and opaque.
- Drain the soaked glass noodles and add them to the pot, cooking for 2 more minutes until noodles become transparent.
- Remove the lemongrass stalk from the soup using tongs.
- Divide 1 cup bean sprouts among serving bowls.
- Ladle the hot soup over the bean sprouts in each bowl.
- Garnish each serving with 2 tbsp chopped cilantro, sliced Thai chili, and lime wedges.
Delightfully balanced, this soup offers slippery glass noodles that contrast with the tender seafood and crunchy bean sprouts. The broth delivers a perfect harmony of savory fish sauce, bright lime, and subtle heat from the chili. For a creative twist, serve it with extra lime wedges and let guests customize their preferred level of tartness.
Vietnamese Mi Quang Noodle Soup
Sometimes the most comforting meals come from simple, methodical preparation. Start by gathering your ingredients and equipment, then follow these clear steps to create an authentic Vietnamese Mi Quang Noodle Soup that will transport your taste buds straight to the streets of Vietnam.
Ingredients
– 1 lb pork shoulder
– 8 cups chicken broth
– 1 onion
– 4 cloves garlic
– 2 tbsp vegetable oil
– 1 tbsp turmeric powder
– 1 lb rice noodles
– 4 hard-boiled eggs
– 1 cup bean sprouts
– 1/2 cup chopped scallions
– 1/4 cup fried shallots
– 1 lime
Instructions
1. Cut 1 lb pork shoulder into 1-inch cubes, removing excess fat.
2. Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering.
3. Dice 1 onion and mince 4 cloves garlic, then sauté in the hot oil for 3 minutes until fragrant.
4. Add pork cubes to the pot and brown on all sides for 5-7 minutes until golden.
5. Stir in 1 tbsp turmeric powder and cook for 1 minute to toast the spices.
6. Pour in 8 cups chicken broth and bring to a boil over high heat.
7. Reduce heat to low, cover the pot, and simmer for 45 minutes until pork is tender.
8. While broth simmers, cook 1 lb rice noodles according to package directions until al dente.
9. Drain noodles and rinse with cold water to prevent sticking.
10. Peel and quarter 4 hard-boiled eggs.
11. Arrange cooked noodles in four large bowls.
12. Ladle hot broth and pork over noodles, dividing evenly.
13. Top each bowl with bean sprouts, chopped scallions, and fried shallots.
14. Squeeze fresh lime juice over each serving just before eating.
Unbelievably complex flavors emerge from this straightforward preparation, with the turmeric-infused broth coating the chewy rice noodles perfectly. The contrasting textures of tender pork, crisp bean sprouts, and crunchy fried shallots create a symphony in every bite. For an authentic experience, serve with extra lime wedges and let diners customize their bowls with fresh herbs.
Chinese Wonton Noodle Soup
Yielding to the comforting embrace of a warm bowl, Chinese Wonton Noodle Soup combines delicate dumplings, springy noodles, and a savory broth for a deeply satisfying meal that’s surprisingly simple to make at home.
Ingredients
– 1 lb ground pork
– 1 tbsp soy sauce
– 1 tsp sesame oil
– 2 green onions, finely chopped
– 1 package (about 30) wonton wrappers
– 8 cups chicken broth
– 1 inch fresh ginger, sliced
– 2 cloves garlic, smashed
– 8 oz fresh thin egg noodles
– 2 cups baby bok choy, chopped
Instructions
1. Combine 1 lb ground pork, 1 tbsp soy sauce, 1 tsp sesame oil, and 2 finely chopped green onions in a medium bowl.
2. Mix the filling ingredients thoroughly with your hands until well combined.
3. Place 1 teaspoon of filling in the center of a wonton wrapper.
4. Moisten the edges of the wrapper with water using your fingertip.
5. Fold the wrapper in half to form a triangle, pressing edges firmly to seal.
6. Bring the two bottom corners of the triangle together and press to secure, creating the classic wonton shape.
7. Repeat steps 3-6 until all filling is used, keeping completed wontons covered with a damp towel to prevent drying.
8. Pour 8 cups chicken broth into a large pot and add 1 inch sliced ginger and 2 smashed garlic cloves.
9. Bring broth to a boil over high heat, then reduce to a simmer for 15 minutes to infuse flavors.
10. Remove and discard ginger slices and garlic cloves from the broth using a slotted spoon.
11. Carefully drop wontons into the simmering broth and cook for 5-7 minutes until they float to the surface and the pork is cooked through.
12. While wontons cook, bring a separate pot of water to a rolling boil for the noodles.
13. Cook 8 oz fresh thin egg noodles in the boiling water for exactly 3 minutes until al dente.
14. Drain noodles immediately and rinse briefly under cool water to stop the cooking process.
15. Add 2 cups chopped baby bok choy to the broth during the last 2 minutes of wonton cooking.
16. Divide cooked noodles evenly among 4 serving bowls.
17. Ladle hot broth, wontons, and bok choy over the noodles in each bowl.
Velvety wontons bursting with savory pork contrast beautifully with the springy noodles, while the clear broth carries subtle ginger notes that make this soup feel both light and deeply nourishing. For an extra kick, try adding a drizzle of chili oil or serving with extra soy sauce for dipping the wontons directly.
Korean Jjampong Seafood Noodle Soup
Just imagine a steaming bowl filled with vibrant seafood and chewy noodles swimming in a deeply savory, slightly spicy broth. Jjampong brings together the best of Korean-Chinese cuisine in one comforting dish that’s surprisingly straightforward to make at home. Follow these steps carefully to build layers of flavor from scratch.
Ingredients
– 8 ounces dried wheat noodles
– 1 pound mixed seafood (shrimp, squid, mussels)
– 4 cups chicken broth
– 2 cups water
– 1 tablespoon vegetable oil
– 4 cloves garlic, minced
– 1 onion, sliced
– 1 carrot, julienned
– 1 zucchini, sliced
– 2 tablespoons gochugaru (Korean red pepper flakes)
– 2 tablespoons soy sauce
– 1 teaspoon sesame oil
– 2 green onions, chopped
Instructions
1. Heat 1 tablespoon vegetable oil in a large pot over medium heat until shimmering.
2. Add 4 cloves minced garlic and sauté for 30 seconds until fragrant but not browned.
3. Stir in 2 tablespoons gochugaru and cook for 1 minute to bloom the spices, stirring constantly.
4. Add 1 sliced onion, 1 julienned carrot, and 1 sliced zucchini to the pot.
5. Cook vegetables for 4-5 minutes until slightly softened but still crisp.
6. Pour in 4 cups chicken broth and 2 cups water, then bring to a boil over high heat.
7. Reduce heat to medium and simmer for 8 minutes to develop the broth flavor.
8. While broth simmers, cook 8 ounces dried wheat noodles according to package directions until al dente.
9. Drain noodles immediately and rinse with cold water to stop the cooking process.
10. Add 1 pound mixed seafood to the simmering broth and cook for 3-4 minutes until shrimp turn pink and mussels open.
11. Stir in 2 tablespoons soy sauce and 1 teaspoon sesame oil.
12. Divide cooked noodles between serving bowls using tongs to prevent breaking.
13. Ladle hot soup with seafood and vegetables over the noodles in each bowl.
14. Garnish with 2 chopped green onions scattered evenly over the top.
Beyond the initial spice kick, you’ll discover a complex umami depth from the seafood-infused broth that coats each noodle beautifully. The contrasting textures of tender squid, plump shrimp, and crisp vegetables make every spoonful exciting. For a dramatic presentation, serve in wide, shallow bowls that showcase the colorful ingredients and allow the aromas to rise directly to your senses.
Japanese Hiyashi Chuka Cold Noodle Soup
You’ve probably faced those sweltering summer days when turning on the stove feels unbearable, which is exactly why this chilled Japanese noodle soup is about to become your go-to meal. Yearning for something refreshing yet satisfying, Hiyashi Chuka delivers vibrant flavors and cool textures that require minimal cooking, making it perfect for hot weather or quick lunches.
Ingredients
– 8 ounces dried ramen noodles
– 1 cup chicken broth
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1 teaspoon sugar
– 1 cucumber
– 2 eggs
– 4 ounces cooked ham
– 2 green onions
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot over high heat.
2. Add 8 ounces dried ramen noodles to the boiling water and cook for 4 minutes, stirring occasionally to prevent sticking.
3. Drain noodles immediately in a colander and rinse under cold running water for 2 minutes until completely cool.
4. Transfer cooled noodles to a large bowl and toss with 1 teaspoon sesame oil to prevent clumping.
5. In a separate medium bowl, whisk together 1 cup chicken broth, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sugar until sugar dissolves completely.
6. Heat a nonstick skillet over medium heat and lightly coat with cooking spray.
7. Pour 2 beaten eggs into the skillet and swirl to create a thin, even layer.
8. Cook eggs for 2 minutes until set but not browned, then flip and cook for 30 seconds more.
9. Remove cooked egg sheet to a cutting board and roll tightly, then slice into thin ribbons.
10. Cut 1 cucumber into 3-inch long matchsticks using a sharp knife or mandoline.
11. Slice 4 ounces cooked ham into thin strips approximately 2 inches long.
12. Thinly slice 2 green onions on a diagonal.
13. Divide chilled noodles evenly between two serving bowls.
14. Arrange cucumber matchsticks, ham strips, and egg ribbons neatly over noodles in separate sections.
15. Pour prepared broth mixture over each bowl until noodles are partially submerged.
16. Garnish with sliced green onions.
Zesty and refreshing, the chilled noodles provide a satisfying chew against the crisp cucumber and tender ham, while the savory-sweet broth ties everything together with its balanced umami notes. For a creative twist, try serving it in clear glass bowls to showcase the colorful toppings, or add a sprinkle of toasted sesame seeds for extra crunch and nutty flavor.
Thai Khao Soi Coconut Curry Noodle Soup
Perfect for a cozy night in, this Thai Khao Soi Coconut Curry Noodle Soup brings together rich, aromatic flavors in a comforting bowl. Preparing this dish involves building layers of flavor step by step, creating a restaurant-quality meal at home. Follow these instructions carefully to achieve the perfect balance of creamy coconut, spicy curry, and tender noodles.
Ingredients
– 1 tbsp vegetable oil
– 2 tbsp red curry paste
– 1 (13.5 oz) can coconut milk
– 2 cups chicken broth
– 1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
– 8 oz dried egg noodles
– 1 tbsp fish sauce
– 1 tbsp brown sugar
– 1 lime, cut into wedges
– 1/4 cup chopped cilantro
– 1/4 cup sliced green onions
– 1/4 cup fried shallots
Instructions
1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 2 tbsp red curry paste and cook for 1 minute, stirring constantly, until fragrant.
3. Pour in 1 can coconut milk and 2 cups chicken broth, stirring to combine.
4. Bring the mixture to a gentle simmer over medium heat, then reduce heat to maintain a simmer.
5. Add 1 lb chicken thighs and simmer for 15 minutes, or until chicken is cooked through and reaches 165°F internally.
6. While chicken simmers, cook 8 oz dried egg noodles according to package directions until al dente, then drain thoroughly. Tip: Rinse noodles under cold water to prevent sticking if not using immediately.
7. Stir 1 tbsp fish sauce and 1 tbsp brown sugar into the soup until sugar dissolves completely.
8. Divide cooked noodles evenly among four bowls.
9. Ladle the hot soup and chicken over the noodles in each bowl.
10. Garnish each bowl with lime wedges, 1/4 cup chopped cilantro, 1/4 cup sliced green onions, and 1/4 cup fried shallots. Tip: Squeeze lime juice over the soup just before eating to brighten the flavors.
11. Serve immediately while hot. Tip: For extra crunch, top with additional fried shallots right before serving.
Finally, the soup boasts a velvety coconut broth that clings to the springy noodles, with tender chicken pieces in every spoonful. Fried shallots add a crispy contrast to the creamy base, while a squeeze of lime cuts through the richness. For a fun twist, serve with extra chili paste on the side for those who prefer more heat.
Summary
Whether you’re craving classic chicken noodle or adventurous pho, these 20 comforting soups will warm you from the inside out. We hope you find new favorites to cozy up with this season! Don’t forget to leave a comment sharing which recipe you loved most and pin this roundup on Pinterest to save for your next chilly evening.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
